Recipe By: @cybelewells

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🌍✨ Fun Fact: Roti traces back centuries across South Asia, later traveling through trade and migration to become a beloved staple throughout the Caribbean and beyond.

1/2 tsp salt
260 ml water
1 tbsp sweetened condensed milk
1 egg
500 g flour
55 g unsalted butter soft
1 tbsp olive oil mixed with 2 tbsp melted butter
1 banana
Sweetened condensed milk for topping

1️⃣ Build the dough
Whisk together the salt, water, condensed milk, and egg until smooth. In a separate bowl, work the softened butter into the flour with your fingertips until the mixture looks evenly sandy. Add the flour mixture to the wet ingredients and knead until you have a soft, tacky, elastic dough. It should feel slightly sticky, so resist the urge to add extra flour.

2️⃣ Rest for flaky magic
Roll the dough into a log and divide it into 6 equal pieces. Shape each into a smooth ball, brush generously with a mixture of melted butter and olive oil, then cover and let them rest for 1½ to 3 hours. This nap is where the stretchy, paper-thin magic happens.

3️⃣ Stretch it thin
Lightly oil your work surface and gently press each dough ball flat. Using your hands, slowly stretch the dough outward until it's nearly transparent and just a touch larger than your skillet. Don't worry if it shrinks back a little. That's completely normal.

4️⃣ Fill, fold & crisp
Heat a well-oiled skillet over medium heat. Lay in the stretched dough, add banana slices down the center, then fold the dough over to create a neat little pocket. Cook until both sides are beautifully golden and crisp, adding a small pat of butter near the end for extra flaky, caramelized edges.

5️⃣ Finish like dessert deserves
Transfer to a cutting board, slice into bite-sized pieces, and give everything a generous drizzle of sweetened condensed milk. Serve warm while the layers are shatteringly crisp and the bananas are perfectly soft. Dessert doesn't get much better than this. 🍌✨

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